Ingredients
- 1 pound of carrots, peeled and sliced into even sticks
- 2 tablespoons gochujang
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1 tablespoon sesame seeds, for garnish
- Chopped fresh cilantro, for garnish
If you can’t find gochujang, a mix of sriracha and a touch of miso paste can serve as a substitute, though the unique flavor of gochujang is worth seeking out. For those avoiding soy, coconut aminos can be an excellent alternative to soy sauce.
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup.
- In a large mixing bowl, combine the gochujang, olive oil, honey, soy sauce, sesame oil, garlic powder, salt, and pepper. Whisk until smooth and well combined.
- Add the carrot sticks to the bowl and toss them in the sauce until each piece is evenly coated. This is a step where my childhood comes to life, recalling how my mother would let me mix the ingredients, teaching me the importance of even coating for flavor consistency.
- Spread the carrots in a single layer on the prepared baking sheet. Avoid overcrowding to ensure they roast rather than steam.
- Roast in the preheated oven for 20-25 minutes, or until the carrots are tender and slightly caramelized at the edges, stirring halfway through. The aroma at this point is intoxicating, reminiscent of the spicy-sweet scents that would waft through our home during family feasts.
- Remove from the oven and transfer to a serving platter. Sprinkle with sesame seeds and fresh cilantro for a pop of color and added flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International